BY Sam Campbell
Ready in 1 hour | Serves 4
Sam Campbell has travelled the world and worked with amazing clients to refine his culinary offerings. Sam is our newest ambassador – he farm to fork boy and loves everything organic. Follow him on Instagram @chefsamcampbell
1 leek, cut in half, rinsed and sliced thick
½ small savoy cabbage or 200g cavolo nero
½ red onion, diced chunky
1 onion, halved, petals separated
1 tsp fennel seeds
½ tsp Organic Cayenne Pepper
½ teaspoon curry powder
2 tins Organic Tomatoes Crushed
1 tbsp tomato paste
2 cups leftover organic wholegrain bread, torn into pieces
1 can Organic Mixed Beans rinsed OR 1 cup Ceres Organics World Heritage Soup Mix
1.5L vegetable stock
1 lemon peel
sea salt and pepper
Heat oven to 180C fan bake.
Prepare all the vegetables and place in your roasting tray. Toss with the oil, spices and salt and pepper for seasoning.
Pour over the tomatoes, tomato paste, add the bread and bang into the oven for 30-40 minutes til nice and coloured
While the vegetables are roasting, boil your grains in 1.5 cups of water for approx 30 mins, til cooked.
Heat a large cast iron pan with the stock and lemon peel.
Add the cooked vegetables and grains, mix well and cook gently for 15 minutes, add more liquid if required.
Add a lug of olive oil, some fresh herbs for garnish and serve.